多模式集成:温度动态和质量形成机制 在达库的关键时期
Runjie Cao1, Qingwu Zhou2, Yesheng Ma2
1Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; China Key Laboratory of Microbiomics and Eco-brewing Technology for Light Industry, Wuxi 214122, Jiangsu, China; Anhui Province Key Laboratory of Intelligent Solid-State Fermentation Technology, Anhui Gujing Distillery Co., Ltd., Bozhou 236820, Anhui, China.
在早期阶段 (S2-S3) 监测Daqu发酵温度是质量控制的关键. 时间因素显著影响达库的温度,指导江的生产.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 发酵技术的发酵技术
背景情况:
- 达库的质量对于强烈香味的Baijiu生产至关重要.
- 发酵涉及温度,物理化学性质和微生物活动之间的复杂相互作用.
研究的目的:
- 开发一个多式联络方式的方法来控制Daqu的质量.
- 为了确定关键的发酵周期和影响因素.
主要方法:
- 综合动态监测,元基因组分析和机器学习.
- 分析了影响Daqu发酵温度的时空因素.
主要成果:
- 时间因素对Daqu温度的影响比空间异质性更大.
- 早期发酵阶段 (S2-S3) 被确定为对Daqu质量至关重要的.
- 甲基因组学揭示了两个阶段:核心微生物群的构建 (S1-S3) 和功能稳定 (S4-S6).
结论:
- 早期的温度监测可以有效地预测和指导Daqu质量控制.
- 一个热流正反机制调节发酵.
- 微生物群的动态解释了Daqu质量形成的关键时期.
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